Green laver, known as aonori (アオノリ; 青海苔) in
JapanJapan and
parae (파래) in Korean, is a type of edible green seaweed, including
species from the genera
MonostromaMonostroma and Enteromorpha. It is
commercially cultivated in some bay areas in Japan, Korea, and Taiwan,
such as Ise Bay. It is rich in minerals such as calcium, magnesium,
lithium, vitamins, and amino acids such as methionine. It is also
called "Aosa" (アオサ) in some places in Japan[1].

It is used in its dried form for Japanese soups, tempura, and material
for manufacturing dried nori and tsukudani and rice. It is also used
in a powdered form, often blended with Ulva species of
UlvaceaeUlvaceae as its
production is limited.
It is used commonly for flavouring of some Japanese foods, usually by
sprinkling the powder on the hot food, for its aroma: